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palm stearin is the solid fraction obtained from the fractionation of refined bleached and deodorized palm oil. It is mainly used by the food industry.
used in:
-in dough for biscuits
-in chocolate and confectionery products
-in snacks, crisps, .
ffa (%) max: 0.08-0.10
moisture & impurities (%) max: 0.01 or 0.02
iv: 30 to 54 or customer's specifications
pv (meq o/kg): 0.8 to 3.5 or customer's specifications
melting point (c): 36 to 55 or customer's specifications
taste/odour: bland
colour (5 " lovibond) r: ranging from 2.8 to 4.5 or customer's specifications
colour (5 " lovibond) y: 30-35
Refined Palm Kernel Oil (RPKO) is the result of the refining of crude palm kernel oil.
used in:
-in ice cream
-in margarine
-in chocolate and confectionery products
-in soap and detergent
FFA (%) Max: 0.08-0.1
Moisture & Impurities (%) Max: 0.02
IV: 16-19
PV (meq O/kg): 1.0-1.2
Melting Point (C): 26-28
Taste/Odour: Bland
palm olein is a light yellow edible oil obtained from the fractionation of refined bleached and deodorized palm oil, which is separated in two fractions by partial crystallization. The liquid fraction is called palm olein.
palm olein cooking oil applications & benefits:
-ideal for cooking and baking
-very rich in vitamin e
-no trans fatty acids
-cholestrol and lactose free
-no artificial additives or preservatives
specifications:
iodine value (wijis) : 56 min.
melting point : 24 deg c
cloud point : 10 degrees celsius max.
free fatty acids as palmitic : 0.1% max.
moisture content : 0.1% max.
colour, 5.14" lovibond cell : 3 red max.
